These delicious vegan skewers are guaranteed to satisfy even the most devoted barbecue lovers.
| Ingredients | ||
|---|---|---|
| 500 | g | white or cremini mushrooms |
| 12 | wooden skewers | |
| 100 | ml | sunflower oil |
| 80 | ml | balsamic vinegar |
| 4 | garlic cloves | |
| 1 | teaspoon(s) | fresh or dried thyme |
| ½ | tablespoon(s) | paprika |
| 2 | tablespoon(s) | ketchup |
| 1 | teaspoon(s) | salt |
| ½ | teaspoon(s) | black pepper |
| Olive oil | ||
| ½ | loaf white bread | |
| 1 | bunch | fresh parsley |
Preheat the barbecue.
Halve the mushrooms and thread them onto the wooden skewers.
In a small saucepan, combine the sunflower oil, balsamic vinegar, grated garlic, thyme, paprika, ketchup, salt, and pepper. Bring to a gentle boil, stirring continuously, until the mixture thickens into a glaze.
Brush the mushrooms generously with the glaze and grill them over medium heat for 6–8 minutes, turning and basting frequently until tender and lightly caramelised.
Slice the bread, drizzle it with olive oil, and grill alongside the skewers until crisp.
Rub the toasted bread with a garlic clove while still warm. Sprinkle the mushroom skewers with finely chopped fresh parsley and serve on a large platter with the grilled garlic bread.
